The term ale is taken to refer to the top-fermented beers produced in the English style. They are usually characterized by an amber color, and the taste varies from bitter to sweet. Most beers of this type have a dense body and a slightly fruity character.
Literally translated, the name of this type of beer means "old". They are top-fermented, undergoing the maturation process at low temperature for 3 to 8 weeks. The color is usually relatively dark, with a bronze tinge, although there are lighter varieties. The beers are rather soft, slightly bitter and often have a slightly toasted tone.
This is a relatively new name for ale and refers mainly to the color of the beer. It designates some Belgian specialty beers as well as American ale.
The term "barley wine" is used for strong, top-fermented beers. They are characterized by high alcohol content. The color can vary from straw yellow to dark.
This type of beer is very similar to the typical English ale. Belgian ale has a slightly more vivid and bright color.
The so-called brown ale exists in two varieties in England, and they differ slightly from each other in their degree of sweetness. There is also a slightly different sweet and sour variety of this beer, produced in Belgium.
The name of this type of beer comes from the German village of Einbeck. Bock beers, like Doppelbock, are bottom-fermented and have a relatively high alcohol content. A characteristic feature of them is the pronounced malt sweetness and taste of toasted malt. Most of them are seasonal beers, from late autumn to early spring.
They come from Dortmund, Germany. They are somewhat similar to Pilsner beers, but can be distinguished from them by a more intense color, less pronounced hop bitterness, and a mild dense taste. In the Netherlands, the abbreviation Dort is also used, but mainly for beers with a more pronounced sweetness and higher alcohol content.
Typical Belgian type of beer, named after the respective city in Belgium. They are top-fermented and have a straw-yellow color, characteristic bitterness and high alcohol content.
Very similar to another type of beer - Lambic. These are a specific type of sweet beer produced as a result of spontaneous fermentation.
The name "fruit beer" covers a wide range of beers, mostly Belgian, shaped by the addition of fruit. Basically, they can be Lambic, but they are usually Gueuze. The most commonly added fruits are cherry and raspberry, but others are possible, such as apple and banana. The fruity taste of beer can vary considerably.
It is a unique combination of young and mature beer, Lambic type. Mixed together, the two further form beers with a characteristic sweet and sour taste.
Upper-fermented beers, in direct contact with the German city of Cologne. These are light, soft beers with a straw-yellow color and a rich content of carbon dioxide.
A special type among all beers. They are spontaneously fermented beers, which can be called precursors of all existing beers. The specific strain of brewer's yeast needed to make them comes from Senne Valley, Belgium. Lambic, produced with 30% wheat are characterized by a slightly sour taste and undergo a long maturation process in contact with oak wood. It is also possible to use fruit.
This is the Bavarian version of the Lager, along with its light and dark variants. They have a pronounced malty taste. In Germany, the dark version of beer is also known as Dunkel.
Originally from the Czech city of Pilsen. Typical bottom-fermented light beers, which are always associated with a straw-yellow color and moderate hop bitterness. The alcohol content varies in the range from 4.5 to 5.5 vol.%.
The specific type of beers is obtained as a result of the use of special smoked malt. They can be bottom- or top-fermented beers. They are always associated and characterized by a smoky note in the taste.
Beers of this type are usually labeled as strong. They all have a deep, dark color and taste of toasted malt. Varieties are possible, characterized as bitter, sweet and dry, but mostly strong beers.
Beer is typical of Austria. It is characterized by a slightly darker, reddish-amber color compared to the typical light or Pilsner. The difference is mainly due to the so-called Viennese malt, characterized by a slightly darker color than the light one.
Wheat beers are found in their aromatic Belgian varieties, produced using unmalted wheat and additives from orange peel and spices. These beers are usually light, fragrant and cloudy. German varieties of this type are produced from wheat malt and have no additional additives. There are cloudy variants containing brewer's yeast, but also filtered beers. Wheat beers are not always straw yellow. They are light, fresh and slightly tart.
There are only six brands in the world that call their beers Trappist. They all produce top-fermented beers that are close to Belgian ale and barley wine.